Roast Potato & Beetroot
with Lemon Yoghurt, Dukkah & Dill | Serves 2
- Sesame
- Almond
- Milk
- Gluten
- May contain traces of allergens
- Milk
- Peanuts
- Soy
- Wheat
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Pine Nut
- Walnut
With gorgeous chunks of roasted potato and beetroot, this is one show-stopping side dish that'll be hard to ignore. Add flavourful dukkah, creamy yoghurt and zesty lemon in the mix, and it's satisfaction guaranteed!
Ingredients
2
potato
2
beetroot
1 sachet
dukkah
(Contains: Sesame, Almond; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut.)
Ā½
lemon
1 bag
dill
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
Preheat the oven to 240Ā°C/220Ā°C fan-forced. Cut the potato into bite-sized chunks. Cut the beetroot into small cubes. Place the potato and beetroot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then sprinkle with the dukkah. Roast until tender, 25-30 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork
While the veggies are roasting, slice the lemon in half. Roughly chop the dill.
In a small bowl, combine the Greek-style yoghurt, a drizzle of olive oil and a generous squeeze of lemon juice and season.
TIP: Add more or less lemon juice to taste!
Transfer the roasted potato and beetroot to a serving dish. Drizzle with the lemon yoghurt and sprinkle with the dill.
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā The dukkah, with its crunchy almonds, and fresh dill elevate this dish. Many loved the delicious combination of roasted potato and beetroot.
- Ease of prep:Ā Super easy to prepare, making it a great side dish option. Some found the beetroot took longer to cook than expected.
- Suggestions:Ā Try adding baby carrots and garlic cloves to the roast for extra flavour. Cook until the beetroot is easily pierced with a fork.
- Leftovers:Ā Best eaten immediately, as some found it didn't store well for later lunches.
